Sweet And Spicy Quick Pickled Veggies

• Jar sized vegetables - I used a mix of green beans, carrots, and Persian cucumber, but the sky's the limit!
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 1 1/4 cups distilled white vinegar
• 2 tablespoons coriander seeds
• 1 tablespoon peppercorns
• 6 large garlic cloves, halved
• 4-6 dried hot chiles, I used Arbol
• 10 sprigs of dill

1. Pack vegetables into 2 clean 1-quart glass jars. In a bowl, combine the salt, sugar, vinegar, coriander, peppercorns, and garlic. Whisk until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Tightly close the jars and refrigerate overnight or for up to 1 month. Alternatively, you could follow proper canning procedures to preserve them.

green beans, kosher salt, sugar, white vinegar, coriander seeds, peppercorns, garlic, hot chiles, dill

Taken from food52.com/recipes/69912-sweet-and-spicy-quick-pickled-veggies (may not work)